Avocado Hummus With Pita Chips

When you can't decide between guac and hummus, combine both into one yummy dip.


  • 2 ripe avocados, peeled and pitted
  • 1 1/2 cups canned chickpeas, drained and rinsed
  • 2 garlic cloves, peeled and crushed
  • 2-4 tablespoons olive oil
  • 2 teaspoons lime juice
  • 1/2 tablespoon tahini paste
  • 1/4 teaspoon ground cumin
  • Salt and pepper to taste
  • Fresh parsley, finely chopped to garnish
  • For the chips:
  • 3-4 pita breads
  • 4 tablespoons olive oil
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste


  1. In a food processor or blender, puree the avocados, chickpeas, garlic, tahini paste, lime juice, olive oil, cumin, and salt and pepper. If you like a thinner consistency, add more olive oil. Spoon into a bowl with a drizzle of olive oil, and chopped parsley and a little black pepper on top.
  2. Preheat oven to 400°F. Cut pitas into small triangles. Season with olive oil, cayenne, garlic powder, and salt and pepper. Coat well and bake for about 10 minutes or until golden and crispy.
  3. Serve with the hummus!